Best way to cook sticky rice. Popular dessert in Thai, Lao, Cambodian, Vietnamese culture. Thai style is with mangoes of course. I learned about this Laotian bamboo basket pot from a neighbor many years ago. She is 25 years older than me but we loved swapping stories and recipes. More one direction from her than me. I love having friends my age AND having friends 20-30 years older than me. The candor of friendship and life lessons is different than familial history.
Soak glutinous sweet rice in warm water for about 4 hours.
I added pandan leaves for color and a hint of flavor. You can keep it plain. Drain the water from rice and add coconut milk.
Fill pot with about 3 cups of water and place Bamboo basket over it and let it come to a boil. The bottom of the cone should not touch the water.
Add 1-2 cups of prepared raw glutinous rice and cover with a lid. Steam 15 minutes and holding sides of basket, Carefully flip the ball of rice over so the top ball flips and cooks the rest of the raw rice. I am a petite so I literally stand on a chair to do this. Let it steam covered for another 15 minutes and the rice will be plump and shiny.
In a separate pot over low heat, pour one can of coconut milk and add a big spoonful of sugar and a pinch of salt. Combine and turn off and remove from heat. After the rice is cooked and poured into a bowl, drizzle more coconut milk over the cooked rice again.